Preheat the oven to 350 degrees F (180 degrees C) and line a cupcake pan with cupcake liners.
Prepare the Rose Tea and Dark Chocolate Cake. In a medium saucepan over medium heat, add
Milk (1/2 cup)
Rose Tea (2 Tbsp)
. Warm and bring to a simmer. Remove from heat and cover. Let it sit for 3 minutes.
Strain the milk into a clean saucepan and add
Unsalted Butter (1/2 cup)
. Heat until the butter has melted.
Remove from heat and stir in
Dark Chocolate (1/2 cup)
Unsweetened Cocoa Powder (1/3 cup)
until smooth. Add
Brown Sugar (3/4 cup)
Salt (1/2 tsp)
Vanilla Extract (1 tsp)
and stir until well combined.
and stir until smooth. Sift in
All-Purpose Flour (1/2 cup)
Baking Soda (1 tsp)
and whisk until all the flour is just combined.
Pour into a measuring cup with a spout for easy pouring. Fill each cupcake liner with the batter so the batter is only 3/4 of the way up.
Bake in the oven for 15-20 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool for 10 minutes before removing the cupcakes and cooling on a rack. Cool completely.
Prepare the Cardamom Swiss Meringue Buttercream by adding
Granulated Sugar (1/4 cup)
Cream of Tartar (1/8 tsp)
Salt (1/4 tsp)
into the bowl of a stand mixer. If using aquafaba, skip the next step.
If using egg whites, set up a double boiler and place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir for 5 minutes or until the mixture hits 160 degrees F (70 degrees C). Then remove from the heat.
Attach the bowl to the mixer and whisk for 12 minutes. Add
Unsalted Butter (1/3 cup)
a tablespoon at a time, mixing well in between each addition.
Powdered Confectioners Sugar (1/4 cup)
Ground Cardamom (1/4 tsp)
Vanilla Extract (1/2 tsp)
. Scrape down the bowl and whisk well. If it's soupy or loose- pop the bowl in the fridge for 15 minutes and then continue whisking. It should be creamy, smooth, and light. Spoon into a piping bag and set aside.
When ready to assemble, make the ganache. Add
Dark Chocolate (1/4 cup)
to a mixing bowl.
Heavy Cream (1/2 cup)
Granulated Sugar (3 Tbsp)
Rose Tea (3 Tbsp)
to a saucepan over medium heat. Bring to a simmer and then remove from heat. Cover for 2 minutes to allow the tea to steep.
Strain the heavy cream into the bowl with the chocolate and let sit for 2 minutes. Stir until all the chocolate has melted and is smooth.
Use a large piping tip or a teaspoon to carve out the center of each cupcake. Fill each cupcake with the cardamom meringue and place the carved-out cake on top to cover the meringue.
Place the filled cupcakes onto a tray and freeze for 5 minutes.
Dip the top of each cupcake into the ganache. Let the cupcakes sit for 15-20 minutes so the ganache sets.
Spoon the leftover meringue buttercream into a piping bag fitted with a small tip, pipe swirls across the center of each cupcake for that Hostess look. Enjoy!